Chimichurri Shrimp and Rice with Alexandra's Pikliz

Chimichurri Shrimp with Rice and a touch of Alexandra's Pikliz.


- Large shrimp (of course you can use fresh shrimp! I simply prefer the Costco branded, Kirkland Farm Raised Cooked Tail-on and Peeled Frozen shrimp, 2 lbs., 31-40 count, or 21-25 count for larger prawn-like in size)

- Rice (Vigo brand, Basmati Rice or Cilantro Lime Rice)
- Avocado or guacamole- Green onion chopped- Fresh shallot
- Flat leaf parsley chopped
- Fresh cilantro
- Garlic
- Fresh Olive oil
- Irish butter
- Fresh squeed lemon or lime juice (your choice)
- White crisp and dry sauvignon blanc wine ( I have never used cooking wine)
- Kosher salt
- Black ground pepper
- Badia’s Season Complete (a combination of dried onion, garlic, salt, spices and herbs and/or/Lawry’s Seasoned Salt - I really like to season my proteins)
- Alexandra’s Pikliz, Spicy Pepper Relish

- Thaw the frozen shrimp by placing in a bowl of tepid water for 15 minutes
- Boil water and cook the rice with some shallot and green onion, and lightly add seasoned salt
- Sauté the shrimp, in a skillet over medium heat, in lemon juice, green onion, olive oil, white wine, kosher salt or Badia’s Season Complete or Lawry’s Seasoned salt, and black pepper
- Make the chimichurri by combining 1 cup cilantro with 1 cup flat leaf parsley, 3 garlic cloves, 1 shallot finely chopped, 1 tablespoon red wine vinegar, and 3/4 cup olive oil and add to the cooked shrimp
- Top sautéed shrimp with Alexandra’s Pikliz


photo credit @smileey.lucy

Older post Newer post

Leave a comment

Please note, comments must be approved before they are published